Oriental Noodles

by Karin Calloway
Few dishes can boast the versatility of being delicious hot, cold or at room temperature. Ratatouille and potato-leek soup (called Vichyssoise when cold) come to mind. But perhaps my favorite all-temperature side dish is Oriental Noodles.

At my house, this luscious combination is served first as a warm side dish with grilled, teriyaki-marinated chicken or tuna steaks. Then, the leftovers are served cold for an unusual cold pasta salad. Heat up your rangetop or grill to cook marinated chicken breasts while you boil water for the pasta. While the chicken and pasta cook, quickly combine the dressing ingredients. Toss the pasta with the dressing, and serve, topped with the grilled chicken.

Steamed sugar snap or snow peas are the perfect vegetable accompaniment. When dinner is over, dice up the leftover chicken and toss with the remaining noodles and peas for a delicious lunch the next day.

8 ounces dried linguine or vermicelli

3 scallions, chopped

3 tablespoons rice vinegar

3 tablespoons peanut butter

1 tablespoon honey

2 tablespoons soy sauce

2 tablespoons sesame oil

1/2 teaspoon Tabasco sauce

1/2 teaspoon red pepper flakes

1/2 cup orange juice

Cook pasta according to package directions. While pasta cooks, combine remaining ingredients in a large bowl. Drain pasta and toss with the dressing. Serve hot, cold or at room temperature.